Cole Slaw and More

This is a modified version of a recipe given to us by Aunt Frances. The original recipe was in a little book of recipes that was compiled by her church in Oxford, GA. Once when we didn't have cabbage, but did have cucumbers, we modified the recipe for cucumbers. It seems now that we make the cucumber version (scroll to the bottom of this page for it) more often than the original.

• 1 pkg shredded cabbage cole slaw mix or one small head of cabbage shredded
• 1 thinly sliced green pepper
• 1 thinly sliced small onion
• 1 grated carrot if carrots not in cole slaw mix
• 1 cup vinegar
• ¼ cup oil (good olive or grape seed)
• ¼ cup sugar
• ¼ tsp ground mustard (Colemans is best)
• ½ tsp celery seed

Place onion and pepper over shredded cabbage and carrot. Scatter sugar on top—do not stir.

Boil vinegar, oil, mustard, and celery seed. Pour over cabbage mixture et al—do not stir.

Cover and store in refigerator at least 4 hours. Stir before serving.

The original recipe called for 3 times the oil and 4 times the sugar. If you want the slaw to be sweeter or have more oil, make adjustments according to your taste.

Modifications: 1) If you like so-called "creamy" slaw, add a tablespoon or so of either mayonnaise or Miracle Whip® before serving. 2) Replace green pepper with something more spicey such as a jalapeno. 3) Use carraway seeds in place of celery seeds.

The Cucumber Version

• 1 English cucumber, the longer the better, thinly sliced
• ¼ sliced red onion
• ¼ tsp celery seed
• ¼ cup vinegar
• ½ Tsp light oil such as grape seed oil
• ¼ cup sugar
• pinch of dry mustard (Colemans is best)

Layer sliced onion on top of cucumber slices and sprinkle sugar on top. Bring vinegar, oil, mustard and celery seeds to boil and pour over the top of the veggies. Refrigerate for several hours to several days. Stir before serving.

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